Position Description

Produce desserts and subsidiary items for board menus, for retail venues, and for catered events. Assume responsibilities of Lead Baker when he/she is not available.

Education Required

High School Diploma

Education Preferred

Experience Required

5 years experience in institutional baking; prefer history of continuing education

Experience Preferred

Skills, Characteristics Required for Position

• Ability to understand, read and scale recipes
• Understanding of basic baking chemistry and properties of leveners, fats, acids and alkalis
• Must be able to earn ServSafe certification within 12 months of hire

Special Working Conditions

Employee must be physically and mentally able to perform all essential job functions which require walking on hard surfaces, prolonged standing in one place, pushing, pulling, lifting, kneeling and stooping. Ability to lift 50 lbs; work around equipment which has extremely hot surfaces, moving parts and extreme temperatures. This position is essential; employees providing essential services must report to work as scheduled by their supervisor in the event of an emergency closing or delay.

Driving Requirements

N/A

Essential Employee

Essential - Emergency Only

Primary Duties

1. Produce pastry and bakery goods as directed by production sheets completed by Lead Baker.
2.Produce bakery and pastry items according to standard production recipes generated by CBORD. Vary and scale recipe and production as directed by Lead Baker.
3.Keep accurate production and use records.
4. Provide input and directions for development of new recipes.
5. Work closely with Lead Baker to evaluate and maintain consistency in product quality, appearance, quantity and ensure product is prepared on schedule.
6. Oversee labeling of all products to ensure they are properly marked with date, item name, destination, and that products containing nuts or special items are designated.
7. Ensure sanitation standards are met and that ServSafe guidelines are being adhered to.
8. Train and supervise Baker’s Assistant.
9. Train student workers and show them the proper way to carry out their assignments.
10. Check and maintain organization of bakery area and baking recipe, usage, temperature and inventory records.
11. Maintain consistent and accurate documentation using Quality Control and HACCP reporting tools.
12. Maintain consistent and reliable attendance.

Secondary Duties

1. Attend training sessions and continuing education cources as directed by Lead Baker.
2. Other duties as assigned.